Korean ground beef bowls with quick-pickled cucumber

• 300 g jasmine rice
• 450 ml waterfor cooking rice
• 500 g ground beef80/20 or 85/15
• 1 large english cucumberthinly sliced into half-moons
• 60 ml rice vinegar
• 3 tbs granulated sugar
• 1 ½ tsp kosher salt
• 4 garlic clovesminced
• 15 g gingerfinely grated
• 2 tbs store-bought gochujang
• 3 tbs store-bought soy sauce
• 2 tbs toasted sesame oil
• 4 scallionsthinly sliced, whites and greens separated
• 1 tbs sesame seeds

1. 1

   Rinse the rice in a fine mesh strainer under cold water until the water runs mostly clear. Combine the rice and 450ml water in a saucepan, bring to a boil over high heat, then immediately cover, drop to the lowest heat, and let it steam for 15 minutes undisturbed.

   Tip: Starting the rice first means it finishes right when the beef is ready.

2. 2

   While the rice comes to a boil, make the quick pickle. In a mixing bowl, whisk together the rice vinegar, 1 tablespoon of the sugar, and ½ teaspoon of the kosher salt until dissolved. Add the sliced cucumber, toss to coat, and set aside — it'll get tangier and crunchier as it sits.

   Tip: Give the cucumbers a squeeze before serving to drain excess liquid.

3. 3

   Heat a dry skillet over medium-high heat. Add the ground beef and break it into small crumbles with a spatula. Cook without stirring for about 2 minutes so it gets a nice sear, then stir and continue cooking until browned and crispy in spots with no pink remaining, about 4-5 minutes total. You should hear a steady sizzle and the meat should smell deeply savory.

   Tip: Don't crowd or stir too much — letting it sit builds great crispy bits.

4. 4

   Push the beef to one side of the skillet and add the minced garlic, grated ginger, and scallion whites to the cleared space. Cook until fragrant and just softened, about 30 seconds, then stir everything together.

5. 5

   Add the gochujang, soy sauce, remaining 2 tablespoons sugar, and 1 teaspoon kosher salt. Stir well and cook until the sauce coats the meat in a sticky glaze and the liquid has mostly reduced, about 1-2 minutes. It should look glossy and smell sweet-savory with a kick of heat.

6. 6

   Remove the skillet from heat and drizzle the toasted sesame oil over the beef, stirring to combine.

7. 7

   Fluff the rice with a fork. Divide it among four bowls and top with the glazed beef. Drain the pickled cucumbers and pile them alongside. Scatter the scallion greens and sesame seeds over the top.

   Tip: Keeps in the fridge for up to 3 days — store the pickled cucumbers separately so they stay crunchy. Reheat the beef and rice in the microwave or a skillet over medium heat.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• mixing bowl (medium)
• cutting board
• fine mesh strainer

Per serving

Nutritional values are estimates only.